Creamy Pinto Beans with Bacon and Roasted Chili

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This Creamy Pinto Beans with Bacon and Roasted Chili recipe is the definition of comfort food. Slow-simmered with smoky bacon, aromatic onions, and roasted chili peppers, these beans are creamy, savory, and deeply flavorful without needing any cream at all.

This is one of those “set it and forget it” recipes that fills your kitchen with an irresistible aroma as it bubbles away. My grandmother always made big pots of beans on the weekends, and I’ve adapted her old-school approach with just a touch of spice and a smoky bacon twist.

Why You’ll Love This Recipe

  • Naturally Creamy – Long simmering gives a smooth, velvety texture

  • Smoky Flavor – Bacon and roasted chili infuse every bite

  • Minimal Ingredients – Pantry staples and a few aromatics

  • Perfect for Meal Prep – Make a big batch and reheat all week

Ingredients

(Serves 6–8)

  • 2 lbs pinto beans, rinsed and sorted

  • 3 strips bacon, chopped

  • ½ cup chopped onion

  • 1 roasted chili pepper, chopped (poblano or Hatch work well)

  • Salt & pepper, to taste

  • Water, enough to cover beans by 2 inches

Step-by-Step Instructions

1. Prep the Beans

Rinse the pinto beans under cool water and pick out any broken pieces or debris. No soaking is needed unless you want to speed up the cooking time.

2. Cook the Bacon

In a large Dutch oven or heavy pot, cook chopped bacon over medium heat until the fat renders and it begins to crisp up. This adds flavor to the base of your beans.

3. Sauté the Onion

Add chopped onion to the bacon and sauté until translucent—about 5 minutes.

4. Simmer the Beans

Add rinsed beans to the pot. Pour in enough water to cover them by at least 2 inches.
Bring to a gentle boil, then reduce to a low simmer.

5. Add Roasted Chili & Season

Stir in the chopped roasted chili pepper and season lightly with salt and pepper.
Cover partially with a lid and simmer on low for about 4 hours, stirring occasionally. Add water as needed to keep beans submerged.

6. Serve

Once beans are tender and creamy, taste and adjust seasoning.
Mash a few beans with a spoon for extra creaminess if desired.
Serve warm as a main dish, side, or base for tacos and bowls.

Tips for Success

  • No soaking required, but if you soak overnight, reduce cook time by about 1 hour

  • Don’t boil hard – a slow simmer keeps the beans tender

  • Taste your chili first – heat can vary

  • Salt later – adding salt too early can toughen beans

  • Mash a portion for a thicker, creamier texture

Make It Your Own

  • Spicy Kick – Add red pepper flakes or a diced jalapeño

  • Veggie Boost – Stir in chopped tomatoes or kale near the end

  • Meatless Option – Omit bacon and sauté onion in olive oil for a vegetarian version

  • Instant Pot Shortcut – Use high pressure for 40 minutes with natural release

Serving Suggestions

  • Serve with:

    • Cornbread or warm tortillas

    • Over rice or quinoa

    • As a side to grilled meats

    • Topped with cheese, sour cream, or avocado

  • Great for:

    • Weeknight comfort food

    • Meal prep lunches

    • Backyard cookouts or potlucks

Storage & Reheating

  • Store: Refrigerate in an airtight container for up to 5 days

  • Reheat: Warm gently on the stove or in the microwave

  • Freeze: Cool completely and freeze in portions for up to 3 months

Final Thoughts

These Creamy Pinto Beans with Bacon and Roasted Chili are simple, satisfying, and full of bold, smoky flavor. Whether served solo with cornbread or as a hearty side, they’ll become a regular on your table.

Share Your Creations

Tried this recipe at home? Leave a comment below and let me know how it turned out! Did you add more heat, make it meatless, or pair it with something special? I’d love to hear your twist!

Creamy Pinto Beans with Bacon and Roasted Chili

Slow-simmered pinto beans with bacon and roasted chili—naturally creamy, hearty, and packed with flavor!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6
Course: Side Dish
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 2 lbs pinto beans rinsed and sorted
  • 3 strips bacon chopped
  • ½ cup chopped onion
  • 1 roasted chili pepper chopped (poblano or Hatch work well)
  • Salt & pepper to taste
  • Water enough to cover beans by 2 inches

Method
 

Prep the Beans
  1. Rinse the pinto beans under cool water and pick out any broken pieces or debris. No soaking is needed unless you want to speed up the cooking time.
Cook the Bacon
  1. In a large Dutch oven or heavy pot, cook chopped bacon over medium heat until the fat renders and it begins to crisp up. This adds flavor to the base of your beans.
Sauté the Onion
  1. Add chopped onion to the bacon and sauté until translucent—about 5 minutes.
Simmer the Beans
  1. Add rinsed beans to the pot. Pour in enough water to cover them by at least 2 inches.
  2. Bring to a gentle boil, then reduce to a low simmer.
Add Roasted Chili & Season
  1. Stir in the chopped roasted chili pepper and season lightly with salt and pepper.
  2. Cover partially with a lid and simmer on low for about 4 hours, stirring occasionally. Add water as needed to keep beans submerged.
Serve
  1. Once beans are tender and creamy, taste and adjust seasoning.
  2. Mash a few beans with a spoon for extra creaminess if desired.
  3. Serve warm as a main dish, side, or base for tacos and bowls.